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DIAGNOSTIC TEST

Total questions: 22

Worksheet time: 23mins

Name
Class
Date
1.

1. This is a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food.

a)

A. Appetizer

b)

B. Sauce

c)

C. Dessert

d)

D. Stock

2.

2. The following are thickening agents for sauce, EXCEPT

a)

A. baking powder

b)

B. cornstarch

c)

C. Cream

d)

D. egg

3.

3. Which of the following containers is used to store sauces?

a)

A. Airtight jar

b)

B. Plastic bottle

c)

C. Medium-sized bowl

d)

D. Small plastic bag

4.

4. The purpose of storing dessert is to

a)

a. increase its volume

b)

b. soften food tissues

c)

c. improve the palatability

d)

d. enhance freshness and quality

5.

5. A sweet course or dish which is usually served at the end of a meal.

a)

A. Sauce

b)

B. Dessert

c)

C. Stock

d)

D. Appetizer

6.

6. Which of the following sanitary practices is not true in storing desserts?

a)

A. Wash utensils and equipment thoroughly

b)

B. Keep away from food when you are ill

c)

C. Store foods and ingredients in a dry place

d)

D. Safeguard the food during distribution

7.

7. It is the most important principle for safety after preparation to avoid spoilage.

a)

A. 4–40-140

b)

B. 140 – 4 - 40

c)

C. 4- 140 – 40

d)

D. 40 – 140 - 4

8.

8. Which of the following is considered the simplest dessert?

a)

a. custard

b)

b. fruits

c)

c. gelatin

d)

d. puddings

9.

9. Which of the following cannot be used as garnishing in dessert?

a)

a. fruit

b)

b. nut

c)

c. chocolate

d)

d. flower

10.

10. Which of the following material is made from wood pulp and used for flexible packaging of goods?

a)

a. Cellophane

b)

b. Glass

c)

c. metal

d)

d. paper

11.

11. A thin and transparent material that is made of cellulose and contains a variable amount of water and softener.

a)

a. cellophane

b)

b. glass

c)

c. metal

d)

d. paper

12.

12. Which of the following guidelines should not be practiced in plating desserts?

a)

a. Layer flavors and texture

b)

b. Make garnishes edible

c)

c. Don’t crowd the plate

d)

d. Use monotype plate

13.

Name the tool/equipment

4 lines
14.

Name the tool/equipment

4 lines
15.

Name the tool/equipment

4 lines
16.

Name the tool/equipment

4 lines
17.

Identify the type of Dessert:

a)

Ice cream

b)

Sherbet

c)

Frozen Mousse

18.

Identify the type of Dessert:

a)

Ice cream

b)

Sherbet

c)

Frozen Mousse

19.

Identify the type of Dessert:

a)

Custard

b)

Cobblers

c)

Gelatin

20.

Identify the type of Dessert:

a)

Custard

b)

Cobblers

c)

Gelatin

21.

Give one (1) reason for eating Dessert

4 lines
22.

What are the different desserts you have consumed already?

4 lines